Hawaiian Cake Food

HAWAIIAN CAKE

Steps:

• Prepare cake mix according to package directions. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely. , In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator.

HAWAIIAN GUAVA CAKE

Steps:

• Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
• Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
• In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
• Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
• Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
• Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
• Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
• Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.

HAWAIIAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 10 inch tube pan.
• Cream butter or margarine, sugar, and eggs together; add salt, baking soda, crushed pineapple, and pineapple juice. Add coconut, walnuts, and vanilla. Mix in the graham cracker crumbs. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 30 minutes.

HAWAIIAN CAKE

Steps:

• Prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan.
• Cool.
• In a bowl, whisk together milk and pudding mix; let stand to thicken.
• Stir in pineapple.
• Spread over cake.
• In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
• Beat in 1 cup whipped topping.
• Fold in remaining topping.
• Spread over Pudding.
• Sprinkle with coconut.
• Cover and refrigerate for 3 hours or overnight.

HAWAIIAN LEI WEDDING CAKE

Steps:

• For the butter cake: Preheat the oven to 350 degrees F. Grease three 12-inch round cake pans, three 8-inch round cake pans and three 6-inch round cake pans with butter and line with parchment. Set aside.
• In 2 batches, using half of the ingredients for each batch (see Cook's Note), whisk together the milk, vanilla and egg whites in a bowl and set aside. Mix the cake flour, granulated sugar, baking powder and salt in the bowl of stand mixer. Add the butter cubes and continue beating on low for 1 to 2 minutes. Add about half of the milk mixture and beat at medium speed for 1 1/2 minutes. Add the remaining milk mixture and beat for about 1 minute.
• Pour the batter into the prepared pans and bake until the cakes are light golden brown and bounce back when lightly pressed in the center, 12 to 15 minutes for the 6-inch pans, 15 to 20 minutes for the 8-inch pans and 25 to 30 minutes for the 12-inch pans. Let the cakes cool for about 5 minutes in the pans, then remove to a wire rack to cool completely before assembling, 25 to 30 minutes.
• For the coconut-rum syrup: Combine the cream of coconut and rum in a small saucepan and bring to a simmer. Remove from the heat and let cool to room temperature.
• For the passionfruit buttercream: Cream together the powdered sugar, butter, passionfruit puree and salt in the bowl of a stand mixer. Continue beating until thick and creamy.
• For the American buttercream: Cream together the powdered sugar, butter, cream cheese, heavy cream and salt in the bowl of a stand mixer. Continue beating until thick and creamy.
• For the gum paste flowers: Lightly sprinkle cornstarch on a wood board and roll the gum paste out very thinly. Using a flower cutter, cut out flower shapes. Place the flowers in the cups of a mini muffin tin that has been lightly dusted with cornstarch. Let dry for at least 2 hours or overnight.
• Mix each gel food color with about 1 tablespoon of vodka until the desired color is achieved. Paint the dry flowers with the food-coloring paint, then let dry completely.
• Cake Assembly:
• For the 12-inch tier: Using a pastry brush, lightly brush the top of one 12-inch layer with the coconut-rum syrup. Spread the first layer with enough passionfruit buttercream to achieve a thickness of about 1/2 inch. Top with a second cake layer and repeat with the coconut-rum syrup and passionfruit buttercream. Top with the third layer and brush with the syrup. Stabilize the tier with straws or dowels. Refrigerate for at least 1 hour or longer if possible.
• For the 8-inch tier: Using a pastry brush, lightly brush the top of one 8-inch layer with the coconut-rum syrup. Spread the first layer with enough passionfruit buttercream to achieve a thickness of about 1/2 inch. Top with a second cake layer and repeat with the coconut-rum syrup and passionfruit buttercream. Top with the third layer and brush with the syrup. Stabilize the tier with straws or dowels. Refrigerate for at least 1 hour or longer if possible.
• For the 6-inch tier: Using a pastry brush, lightly brush the top of one 6-inch layer with the coconut-rum syrup. Spread the first layer with enough passionfruit buttercream to achieve a thickness of about 1/2 inch. Top with a second cake layer and repeat with the coconut-rum syrup and passionfruit buttercream. Top with the third layer and brush with the syrup. Stabilize the tier with straws or dowels. Refrigerate for at least 1 hour or longer if possible.
• Once the cakes are chilled, crumb-coat each tier with the American buttercream frosting. Chill each tier for at least 1 hour. After chilling, apply a final coating of the American buttercream frosting using a decorative technique or by completely smoothing the top and sides of the cakes. Chill the completely frosted tiers again.
• Place the 12-inch tier on a 14-inch cake drum. Gently place and center the 8-inch tier on top of the 12-inch tier. Repeat with the 6-inch tier. Using more buttercream placed in a pastry bag with a round number 10 tip, pipe a decorative bead border along the bottom of each tier.
• Once the cake is assembled, use buttercream frosting to affix the gum paste flowers to the cake in a cascading arrangement (or as desired).

HAWAIIAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 10 inch tube pan.
• Cream butter or margarine, sugar, and eggs together; add salt, baking soda, crushed pineapple, and pineapple juice. Add coconut, walnuts, and vanilla. Mix in the graham cracker crumbs. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 30 minutes.

HAUPIA CAKE

Steps:

• Preheat oven to 350 degrees and grease a 9-inch round cake pan. To prepare the sponge cake, sift the flour and baking powder into a small mixing bowl. Using an electric mixer, beat the eggs and yolks at high speed for about 4 minutes, or until thick. Gradually add the sugar to the eggs and beat at medium speed for 4 to 5 minutes, until light and fluffy. Add the flour mixture to the eggs and beat at medium-low speed until just combined. Put the water and butter in a saucepan and stir over medium heat until the butter melts. Add to the batter and beat until combined.
• Pour the batter into the prepared baking pan. Bake in the oven for 20 to 25 minutes, or until an inserted toothpick comes out clean. Let the cake cool in the pan briefly, then remove and cool on a wire rack. Cover with plastic wrap or foil and place in the freezer, preferably overnight.
• To prepare the haupia, place the coconut milk, 1 cup of the water, and the sugar in a saucepan and bring to a boil. Mix the cornstarch and the remaining 1 cup of water together in a bowl, add to the pan, and stir until the mixture return to a boil and thickens. Remove from the heat and keep warm in a double boiler.
• Remove the sponge cake from the freezer and cut a thin slice off the top to level off the cake. Slice the cake in half horizontally to make 2 even layers. Pour some of the haupia over the bottom layer, to a thickness of about 1/2-inch. Place the top layer of cake over the haupia, gently pressing down. Pour more of the haupia over the top of the cake using a spatula to spread it around evenly. Any remaining haupia can be spread over the sides with a spatula (or chill it in a small shallow pan, cut it into squares, and serve with the cake -- or eat it before your company arrives!). Refrigerate the cake for 3 to 4 hours. When ready to serve, garnish with the shredded coconut.

EASY HAWAIIAN CAKE

Steps:

• Add water to reserved pineapple juice to equal 1 cup. Combine cake mix, pudding mix, pineapple, and the cup of pineapple liquid, eggs, oil, and cinnamon. Beat at medium speed with electric mixer for 2 minutes. Stir in banana slices and nuts. Pour into two 9 inch layer cake pans which have been greased and floured. Bake at 350 degrees for 40-45 minutes. Frost with a cream cheese icing.
• Sprinkle coconut on top. (optional).

EASY HAWAIIAN CAKE WITH ICING

Steps:

• For cake: Mix all ingredients together by hand.
• Pour into greased 9x13x2 inch pan.
• If using glass pan, bake at 325 degrees.
• Otherwise, bake at 350 degrees for 45 minutes.
• Check for doneness using toothpick.
• For icing: Mix all ingredients together and frost cool cake.
• Keep in refrigerator.
• Will keep for a long time.

HAWAIIAN CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 9 inch tube mold or bundt cake mold.
• In a medium mixing bowl, mix together the first 5 ingredients.
• In a large mixing bowl, mix together the eggs and sugar, yogurt(or mayonnaise) and the drained crushed pineapple.
• Incorporate gradually the dry ingredients, mixing well.
• Add the carrots and nuts, mix well.
• Pour the cake batter into cake mold and bake in 350°F oven for 50-60 minutes.
• Let cool, and unmold onto cake rack.
• Ice the cake with cream cheese icing, garnish with toasted coconut.

HAWAIIAN WEDDING CAKE

Steps:

• Dump eggs thru pineapple into a large bowl and mix.
• Pour into greased 13-inch X 9-inch pan.
• Bake at 350° 40-45 minites.
• Cool.
• Combine the frosting ingredients (butter through vanilla) and use to frost the cake.
• Keep refrigerated.